STRAWBERRIES seem to be plentiful now all over the country. Here is the pie I make most every year around this July 4th holiday. The recipe was given to me by a woman who worked in a restaurant and was tired of making pies that got soggy and fell apart with the gels that are available in the stores. This pie won’t do that. It is easy with NO baking and sets up so well you can carry it anywhere with no worries.
QUICK STRAWBERRY PIE
1 (9 inch) graham cracker pie shell
1 C. sugar
4 tbsp. cornstarch
1 C. cold water
Pinch of salt
One small box of DRY strawberry jello
Strawberries (at least a quart)
Combine sugar, cornstarch, and salt. Stir into cold water.
Cook mixture until thick and clear, stirring constantly. Remove from
the stove. While mixture is still hot
stir in box of DRY Jello. Mix well.
Cool mixture some. Fill baked shell with well drained whole berries.
Pour mixture over berries and place in refrigerator. Will set up
pretty fast. If you want to fill the crust full you can use some cut up berries.Cut berries tend to make more juice and can cause a soggy pie crust. I serve this with any whipped topping.
(Can use a real baked pie crust if you prefer.) ENJOY!!!! HOPE YOU ALL HAVE A SAFE AND